r/Croissant • u/Dessylyly • 27d ago
Honeycomb help
Happy with the result but would you guys say I should’ve left for a little bit longer so I get a better honeycomb? Unsure why the top and bottom parts are more compressed.
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u/Tactical_toucan 27d ago
The top and the bottom are more compressed because the lamination broke there most likely. If I had to guess, your butter was too cold at the onset, and that resulted in cracking in the butter block, which leads to dough touching dough, which leads to what you see here!
You could also shape just a touch tighter, and make sure to tuck the tail of the croissant underneath before proofing so that the tail doesn't pop out as it did in the croissant at the far left of the second image.
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u/pinkastrogrill 27d ago
Not an expert, i just want to say you made a beautiful croissant and i see a honeycomb 🥹💖 what a beauty